Wednesday, December 5, 2007

Brown Butter and Balsamic Ravioli

(not my photo)

Rachael Ray

  • 1 package, 12 to 16 ounces, fresh ravioli, any flavor filling
  • 3 tablespoons butter, cut into small pieces
  • 2 tablespoons balsamic vinegar
  • 2 handfuls grated Parmigiano-Reggiano
  • Salt and pepper
  • 1/4 cup chopped flat-leaf parsley

  1. Bring a large pot of water to a boil.
  2. Salt water and drop ravioli in water.
  3. Cook 8 minutes or until raviolis expand, float to top of water, and are al dente.
  4. Heat a skillet over medium-low to medium heat.
  5. Add butter to the pan and let it begin to brown.
  6. When the butter has browned, add cooked ravioli to the pan and turn in butter to heat through.
  7. Add balsamic vinegar to the ravioli and cook a minute or 2 longer to reduce the vinegar and glaze the ravioli. The vinegar will become thick and syrup like.
  8. Add cheese, parsley, salt and pepper to the pasta and remove the pan from the heat.

Tim's Rating: ?/10
Liz's Rating: 9/10

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